What We Are Eating Today: Vago Cheese

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Updated 02 October 2020

What We Are Eating Today: Vago Cheese

Following a plant-based diet and missing cheese? Vago Cheese is the first Saudi brand to offer a healthy cheese substitute made of cashew nuts.
Some people are reluctant to adopt a vegan diet because they do not want to give up cheese. Vago has solved the problem with a substitute that comes in multiple flavors, and is free of preservatives, hydrogenated oils and processed sugars.
 Vago Cheese is suitable for vegetarians, vegans and those who are allergic to milk derivatives, as well as people looking for a delicious healthy taste. Flavors include plain cashew cheese, hot chillies, thyme and dill. Use it on a platter if you are in a gathering or partying with vegan friends.
Spread the cheese on bread for breakfast or add it as a filling to homemade pastries and pasta. It is an ideal snack for children, and also for elderly people who suffer from health problems related to dairy products or fats.
Products are available in 300 gm or 500 gm jars in cities including Makkah, Jeddah, Riyadh, Madinah and Abha.


Farm to table: Lebanese initiative ‘From the Villages’ celebrates local talent 

Updated 20 October 2020

Farm to table: Lebanese initiative ‘From the Villages’ celebrates local talent 

DUBAI: In an act of solidarity with Lebanon’s villagers, farmers and local artisans, a group of innovative Lebanese graduates are operating an online platform that provides a wide array of their homemade products and crafts to those residing mainly in Beirut, as well as other cities across the country. 

At a time when a number of businesses were closing down, “From the Villages” was born from the COVID-19 lockdown in May. It all started through a fateful conversation between a few individuals who wanted to share good quality produce and foods from their southern, fertile village of Deir Mimas with others.

“Because people in their villages don’t find markets to sell (at), we thought why don’t we sell this food online?” the e-platform’s managing partner Hani Touma told Arab News. “By using technology and having a platform, they can sell their products and reach a wider range of customers.” 

The team designed their website and launched a couple of days later, with a few available items. Today, its offerings have expanded and clients can access a variety of 25 product categories, which include herbs, dairies, jams, olives, syrups, distillates, soaps and pottery. An eco-friendly project, all of the products are minimally packaged and locally made by nearly 50 artisans and farmers, living in 20 villages, mostly from the south.  

“We’re working with real household people,” said Touma. “Some of the ladies that we work with are 60, 70 years old and this is their only job. It started as a fun project and now it’s growing. We’re helping a lot of the suppliers and they’re having regular income, although it’s going up and down because of the economic situation in Lebanon.” 

Prior to the spread of COVID-19, Lebanon was already suffering from decades-long mismanagement and a financial crisis, in which citizens couldn’t access their bank savings, unemployment and inflation spiked and the Lebanese Lira devalued exponentially. 

In addition, Lebanon stands far from its full potential when it comes to local agricultural production as it imports more than 80 percent of its food items. The efforts of Touma, his business partner Sari Hawa, along with their tightly knit team of experts, are amongst the latest aiming to cultivate a culture of homegrown food concepts through grassroots initiatives.  

“Now, even the products imported have started to be missing from the supermarkets,” explained Touma. “I think this was why ‘From the Villages’ grew very fast, because people were not able to find some of their food – like jams, for example. They were all imported from outside. But now, you have a local product available directly at your doorstep.”

Following the deadly Beirut port explosion on Aug. 4, the “From the Villages” team suspended operations for a month and is currently slowly picking up again by carrying out deliveries twice per week. “Everything is working against us,” said Touma, “but we’re trying to stay on the ground and fix everything.”